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This super-easy cinnamon swirl cake tastes just like a giant honeybun.
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This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make a meal out of a package of yellow rice by adding black beans, corn, and lime juice.
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This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.
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Bulgur just needs some soaking in hot water to plump and be ready for all the diced and minced, mint, tomato, scallions, parsley and olive oil and lemon juice that are stirred in. Chill to mingle flavors.
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Make the custard in the microwave, and let the pie chill overnight. Garnish with whipped cream and nutmeg, and dessert is done.
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Eggs, noodles, and cheese is baked together with spinach for a hearty breakfast, lunch, or dinner.
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This homemade apple crisp is a delicious dessert, quite easy to make, and tastes great with some vanilla ice cream and caramel sauce.
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Fresh mushrooms are marinated overnight in olive oil seasoned with lemon juice, thyme and garlic and served warm. Delicious served with crusty bread to sop up the juices!
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Ground beef gets a boost of flavor from onion soup mix in this quick and easy slow cooker Salisbury steak recipe.
cooking.nytimes.com
In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate In not a lot of time, you can do what the French do: make soup Rice will bulk up the soup
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Quinoa salad made with cucumber, tomatoes, feta cheese, and Italian dressing is an Italian-inspired dish perfect for potlucks or lunch.